Topfenknodel
Delight your taste buds with the classic Austrian treat, Topfenknödel—pillowy soft quark dumplings that showcase the perfect balance of light sweetness and creamy texture. This easy yet elegant dessert combines quark (a creamy cheese also known as Topfen), butter, semolina, and a hint of vanilla for a rich, flavorful dough. After a brief simmer, these tender dumplings are rolled in buttery, golden breadcrumbs for a delightful crunch. Serve them warm, dusted with powdered sugar and paired with a tangy fruit compote for an irresistible finishing touch. Ready in under an hour, this traditional recipe is perfect for satisfying your sweet tooth while impressing friends and family. Ideal for fans of European desserts, this versatile dish works equally well as a dessert or a sweet afternoon indulgence.
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Recipe Information
Ingredients
- 250 grams Quark (Topfen)
- 60 grams All-purpose flour
- 50 grams Semolina
- 50 grams Butter (softened)
- 1 Egg
- 20 grams Sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 50 grams Breadcrumbs
- 25 grams Butter (for coating)
- 10 grams Powdered sugar (for serving)
- 200 grams Fruit compote (optional)
Instructions
In a large mixing bowl, combine quark, softened butter, sugar, and vanilla extract. Mix well until smooth and creamy.
Add the egg to the mixture and stir until fully incorporated.
Gradually fold in the all-purpose flour, semolina, and salt. Mix until a soft, pliable dough forms.
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to allow it to firm up.
Bring a large pot of salted water to a gentle boil.
Using slightly wet hands, scoop out small portions of the dough (approximately 30 grams each) and roll them into smooth balls.
Carefully place the dumplings into the boiling water. Reduce the heat to a gentle simmer and cook for about 12–15 minutes, or until the dumplings float to the surface.
While the dumplings are cooking, melt the butter (for coating) in a skillet over medium heat. Add the breadcrumbs and toast them until golden brown and fragrant. Remove from heat.
Using a slotted spoon, remove the cooked dumplings from the water and gently roll them in the toasted breadcrumbs until fully coated.
Arrange the coated dumplings on a serving plate. Dust them with powdered sugar and serve with fruit compote, if desired.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 2061 mg | 90% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 111.4 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 326 mg | 25% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
